ANTIOXIDANT ACTIVITY AND NUTRITIONAL PROPERTIES OF DIFFERENT OAT (Avena sativa L.) VARIETIES

BHAWNA MEHTA¹*, SUDESH JOOD^2
1Department of Foods and Nutrition, College of Home-Science, CCS Haryana Agriculture University, Hisar, Haryana 125004
²Department of Foods and Nutrition, College of Home-Science, CCS Haryana Agriculture University, Hisar, Haryana 125004
* Corresponding Author : bhawna.mehtaa2013@gmail.com

Received : 30-11-2016     Accepted : 30-11-2016     Published : 18-06-2017
Volume : 9     Issue : 28       Pages : 4366 - 4367
Int J Agr Sci 9.28 (2017):4366-4367

Keywords : Oat varieties, Antioxidants, in-vitro digestibility, Dietary fibre
Academic Editor : Dr Smritikana Sarkar
Conflict of Interest : None declared
Acknowledgements/Funding : Author are thankful to Department of Foods and Nutrition, College of Home-Science, CCS Haryana Agriculture University, Hisar, Haryana 125004
Author Contribution : All author equally contributed

Five oat varieties namely HJ-8, HFO-114, OS-6. OS-346 and Kent were examined for their antioxidant activity and nutritional properties. Among the studied varieties, variety OS-346 was shown to be a good source of total phenolic content and DPPH radical scavenging activity. This variety also exhibited highest amount of in vitro protein digestibility (63.53%), in vitro starch digestibility (52.63mg maltose released /g meal) and total dietary fibre as compared to other varieties

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